Eggplant. I love it. On pizza, eggplant parm (back in the Olde Times of Vegetarianism), grilled, deep-fried (Merci, Montreal!). The other night, I turned it into a dip. If I could pick an emoticon right now, it would be a happy yet tearful face.
Weapons of tasty destruction.
Destemmed the tomato and pierced the eggplant so it wouldn't explode. Put them both in the oven for about 40 minutes (first 10 minutes uncovered).
Still looks good ... after taking the skins off both, and chopping them, I added olive oil, lemon juice, 3 gloves of minced garlic, salt and rosemary.
This all went into the food processor. I left it overnight to meld the flavors, so lunch the next day was delicious dip with black bean tortilla chips. 10/10 would bang again.
